Genuine question: what is Japan doing differently, agriculturally, that makes their food SO much tastier (and often, for so much less $$)?
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The first time Ruriko went food shopping in America she wanted to complain to the manager of a supermarket on the grounds that there was no way the buyer of their produce had ever tasted a strawberry.
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Follow on question is more technical, as in, are there leading agricultural science programs? Cuz “priority” makes sense, but then...I wanna know HOW they make that strawberry perfect, technically speaking. (I don’t expect an answer, natch, though I would watch that Netflix doc)
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New conversation -
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It's amusing how often the answer to "Why does X have nice things?" is just "X prioritizes having nice things"
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And the corollary, which is that if /we/ don't have nice things, it's often just because it isn't a real priority of ours.
End of conversation
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same for most of europe and the shelf life difference seems negligible on most stuff but it might not look "as good" as US produce
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